And since I had a few leftover yolks and some lemons in the fridge and a few sprigs of thyme that were quickly headed toward "beyond the point of usefulness," I decided to make a lemon thyme pudding.
- 4 sprigs fresh thyme
- 2 cups half-and-half
- 1/2 cup whole milk
- 3/4 cups demerara sugar
- 1/4 cup cornstarch
- 5 egg yolks, lightly beaten
- 2 Tablespoons very fine fresh lemon zest
- 1 generous pinch of salt
- 1/2 cup fresh squeezed lemon juice
- 2 Tablespoons unsalted butter
In a medium saucepan, heat thyme, half-and-half, and milk until it just reaches a simmer. Remove from heat and allow to cool.
In a medium saucier, whisk the sugar and cornstarch to combine. Pour the milk mixture through a sieve to strain out the thyme and whisk thoroughly into the sugar mixture.
Add the egg yolks, zest, and salt. Mix until fully incorporated.
Place the saucier over medium heat and cook, whisking constantly, until the mixture is thickened and holds to the whisk.
Remove from the heat and immediately stir in the lemon juice and butter.
Divide among dessert dishes (6-7 4oz ramekins or similar) and allow to come to room temperature. Cover loosely and chill for several hours before serving.
This recipe used slightly less than 2 1/2 lemons worth of zest and juice, using a very fine microplane to zest the lemons and wooden reamer to juice them. (I would have just used to two whole lemons and called it good, but I had a 1/2 lemon left over from our Sunday eggs Benedict and I wanted to get it used up).
I might up the amount of thyme with the next batch, as I'd like a bit more of that flavor. However, since the point of experimenting with this today was to use up all of the thyme in the fridge (which I did), I'm extremely pleased with the results.
With the remaining zest and juice, I made a loaf of gluten-free lemon poppy seed pound cake. Because I'm awesome like that.